Cherupayar Curry

Ingredients

• 2 cups boiled whole green gram  
• 1 cup scraped fresh coconut
• 8-10 curry leaves
• 1 teaspoon cumin seeds
• 3-4 green chillies, slit
• Salt to taste
• 1½ tablespoons coconut oil 
• ¼ teaspoon turmeric powder
• 1 teaspoon coriander powder
• Idiappams to serve
• Tempering
• 1 tablespoon coconut oil
• 1 teaspoon mustard seeds
• 1 tablespoon chopped garlic
• ½ cup chopped madras onions
• 10-12 curry leaves
• 4-5 dried red chillies, broken
• 1 teaspoon garam masala powder

Method

1. Put coconut in a mixer jar, add curry leaves, cumin seeds, green chillies, ½ cup water, and salt and grind to a fine paste. 
2. Heat coconut oil in an earthen vessel, add boiled green gram, mix well and saute for 1-2 minutes. 
3. Add the ground paste, mix and cook for 1-2 minutes. Add 1½ cups water and mix well.  
4. Add turmeric powder and coriander powder and mix well. Cover and cook for 4-5 minutes. Switch the heat off.
5. To make tempering, heat coconut oil in a pan, add mustard seeds and let them splutter. Add garlic, mix and sauté for 1 minute. Add madras onions, mix and sauté till onions are translucent. 
6. Add curry leaves, mix and cook for a few seconds. Add the dried red chillies, mix and saute for 1-2 minutes. Add garam masala powder, mix and saute for 30 seconds. Immediately transfer this into the green gram mixture and mix well. 
7. Transfer into a serving bowl. Serve hot with idiappams.